During the school year our weeknight dinners often need to be on the fly and meeting our Paleo diet lifestyle (we pretty much only splurge non-paleo style on the weekends these days...although now that we're officially on summer break that rule will likely be hardly to follow for this Foodie Couple.)
This dish was perfect for a Monday night. Drizzle some fresh green beans and mushrooms with a mixture of olive oil and balsalmic vinegar, add some sliced garlic, add some leftover rotisserie chicken. Roast in the oven for 20-25 minutes.
Voila, dinner's on the table. And it's savory, tasty and fully satisfying. And to boot it was also an one dish meal. Truly what could be better.
Roasted Green Beans & Mushrooms with Chicken
1# fresh green beans, cleaned and trimmed
1/4# mushrooms, cleaned and sliced in half
3 cloves garlic, sliced thinly
4 Tblspns olive oil
4 Tblspns balsamic vinegar
Salt & Pepper
Chicken breast from a rotisserie chicken
Heat oven to 350 degrees. Mix together olive oil and balsamic vinegar with salt & pepper. Toss green beans, mushrooms & garlic with the dressing. Add shredded chicken breast. Place is a shallow baking pan. Bake for 20-25 minutes.